Start with the antipasti - Roasted Wagyu carpaccio, a dish built on mouthfeel and acidity with paper-thin slices of beef layered with marinated eggplant and young zucchini. Then comes a showcase of craftsmanship: Spaghettoni al Gamberi Rossi, dressed in a red prawn bisque, finished tableside with Carabinero tartare and a twist of lemon to lift the umami-rich sauce. The land course offers a new kind of richness. Petto d’Anatra, cooked à la minute, plated with roasted pumpkin purée and a bone-based sauce that simmers hours before it’s ever served. End with a touch of theatre as the Cannoli Trolley by Chef William Miroslaw rolls to your table, offering a customisable sweet to complete your culinary journey.
From Vietnamese influences to Italian adaptation, welcome to an epic culinary experience at Opera.
